Sapporo Sushi Hibachi INC
7224 Manatee Ave W, Bradenton, FL 34209 · Permanent Food Service · License 5103633
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection3 high priority (fixed on the spot), 1 intermediate, 2 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on the cook line: Garlic in oil (88°F - Cold Holding); Tempura (50°F - Cold Holding). Operator stated the items had been placed out approximately 2hrs ago. Operator placed the garlic in a cooler and iced the tempura.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed non food grade grocery bags used in direct contact with food in their reach in freezer. Operator placed the food in a food safe bag.
Fixed on the spot
Non-food grade paper/paper towel used as liner for food container.
Observed paper towels used to line multiple food containers. Operator removed them.
Fixed on the spot
Intermediate1
Code 01, Approved source; food safe and unadulterated: Failure to maintain freezing records on nonexempt fish for 90 days.
Observed only this month's records.
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a bowl being used as scoop for dry goods. Operator removed it.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed multiple employee personal items improperly stored on the cook line. Operator removed them.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.